Showing posts with label 18C. Show all posts
Showing posts with label 18C. Show all posts
Saturday, March 29, 2014
Swiss artist Jean-Etienne Liotard 1702-1789 either adored chocolate or the chocolate serving girl
Jean-Etienne Liotard (Swiss-French artist, 1702-1789) The Chocolate Girl 1743
Food historian Patricia Bixler Reber tells us in her blog Researching Food History - Cooking and Dining, that chocolate is made from the seeds of the cacao tree. Seed pods were picked, opened, & fermented for a few days, as they dried. In the 18th-century, the beans were roasted in a pan, pot, or roaster on the hearth. The shells were removed leaving the usable chocolate "nibs." The nibs were ground down into a paste by using a stone or steel metate & mano or in a choclate mill. Further grinding, conching, resulted in a smooth texture.
Jean-Etienne Liotard (Swiss artist, 1702-1789) Madame Liotard and her Daughter
Marylander Pat Reber shared 2 primary sources from the 1700s explaining chocolate preparation. "The Cacao...a Seed...when they have been divested of their Shells by Fire, and are afterwards peeled, and roasted in a Bason, before a moderate Fire, they are pounded in a very hot Mortar. The Americans bruise them with an Iron Cylinder, on a flat Stone made very hot; they are then formed into a Paste, which is afterwards boiled with Sugar; and this is called plain Chocolate. But if it is to be enriched with a fine Odour, four Pounds of this Paste, and three of powdered Sugar, are worked together in a Mortar, or on some Stone..." (Spectacle de la Nature. Noël Antoine Pluche. 1766)
Jean-Etienne Liotard (Swiss artist, 1702-1789) Le Petit Déjeuner
"The Cacao seeds are roasted like coffee...When the kernels are perfectly purified, they are pounded in a mortar of heated iron over burning charcoal, and thus reduced to a coarse paste, which is set to cool on a marble slab. A second rolling is bestowed with a steel cylinder on a smooth freestone, and as soon as the paste becomes sufficiently smooth, it is mixed with sugar in a hot basin and poured into tin moulds..." (The Encyclopædia of Geography, Hugh Murray. Phila: 1837)
Jean-Etienne Liotard (Swiss-French artist, 1702-1789) La Chocolatiere c 1744
Jean-Etienne Liotard (Swiss-French artist, 1702-1789) La Chocolatiere
Saturday, January 18, 2014
Women in Veils
El Greco (Domenikos Theotokopoulos) (Greek artist, 1541-1614) Holy Family (detail) 1595
Friedrich von Amerling (Austrian Academic Painter, 1803-1887) Reading Girl 1834
Ivan Nikolaevich Kramskoi (Russian artist, 1837-1887) Portrait S.I. Kramskoy, 1880
Carlos Sáenz de Tejada (Spanish painter, 1897-1958) Benvenuti Gonzalez del Campillo, 1920
George Wesley Bellows (American painter, 1882–1925) Portrait of Elizabeth Alexander Detail
Maurice Quentin de La Tour (French artist, 1704-1788) Madame Restout 1738
Mary Cassatt (American painter, 1844-1926) Spanish Dancer
Diego Rodríguez de Silva y Velazquez (Spanish painter, 1599–1660) Young Lady, 1635
Maurice Quentin de La Tour (French artist, 1704-1788) Marie Leszczyńska, Queen of France, 1748
William Etty (British artist, 1787-1849) Woman with a Head Veil c 1830-40 Detail
Norman Prescott-Davies (English artist, 1862-1915) - As time goes by, 1893
Konstantin Makovsky (Russian painter, 1839-1915) Artist's Wife
El Greco (Domenikos Theotokopoulos) (Greek artist, 1541-1614) Female portrait
Elisabeth Sonrel (French artist, 1874-1953), Queen of Summer 1907
Pablo Picasso (Spanish artist, 1881-1973) Madame Canals, 1905
Alexej von Jawlensky (Russian expressionist painter, 1864-1941) Spanish Woman with Mantilla, 1910
Raphael Raffaello Sanzio da Urbino (1483–1520) La Donna Velata
Sergey Solomko (Russian artist, 1855-1928) Russian Beauty
Diego Rodríguez de Silva y Velazquez (Spanish painter, 1599–1660) Lady with a Fan, 1640
Klavdi Vasilievich Lebedev (Russian artist, 1852-1916) Charity
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